Vegan Chickpea Shawarma Sandwich
Ingredients
Chickpeas
- 1 15-ounce can chickpeas
- 1 Tbsp grape seed or avocado oil
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp ground coriander
- 1/4 tsp cinnamon
Garlic dill sauce
- 1/4 cup hummus or tahini
- ~1 Tbsp lemon juice
- 3/4 - 1 tsp dried dill
- 3 cloves garlic
- 2-3 Tbsp water or unsweetened almond milk
- Sea salt to taste (optional)
For serving
- Vegan pita or flatbread
- Sliced tomato (optional)
- Sliced red onion (optional)
- Romaine lettuce or fresh parsley (optional)
- Chili garlic sauce (optional)
Preparation
Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper.
Toss the rinsed and dried chickpeas with oil and spices in a small mixing bowl and spread on the baking sheet.
Bake for 25 minutes or until slightly crispy and golden brown.
Once slightly cooled, sample and adjust seasonings as desired.
While the chickpeas are roasting, add hummus, lemon juice, dill, and garlic to a mixing bowl and whisk to combine.
Add enough water or almond milk to thin the sauce so it is pourable.
Taste and adjust seasonings as needed.
Warm pitas or flatbread in the microwave for 15 to 30 seconds or in the oven for 1 minute.
Top with desired amount of chickpeas, sauce, and vegetables of choice.
Notes
Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.
